Truffle Fries

• 2 pounds russet potatoes, cut into 1/4-inch wedges
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons truffle oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Optional: flaky sea salt for garnish

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, toss potatoes with kosher salt, black pepper, and olive oil until evenly coated.
3. 3 Arrange potatoes in a single layer on the prepared baking sheet.
4. 4 Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. 5 Remove from oven and drizzle with truffle oil.
6. 6 Sprinkle with Parmesan cheese and parsley.
7. 7 Serve immediately, optionally garnished with flaky sea salt.

Nutrition

Tips

• For extra crispiness, soak potato wedges in cold water for 30 minutes before tossing with oil.
• Use high-quality truffle oil for the best flavor.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven to maintain crispiness.

Serving Suggestions

• Pair with your favorite dipping sauce like aioli or ketchup.
• Serve alongside burgers or as a side to grilled meats.

FAQ